Tuesday, December 30, 2008

Happy New Year and im back

Good bye 2008 and welcome 2009 with a wide smile ......we shall forget the bad things and jus remmember the good things happened in 2008.....and wish/pray for all the good things in the year 2009....have a gr8 year ahead.....what is ur New year resolutions????? aha....Think girls....have fun.....
Im back and will post my recipe from my home country INDIA (chennai).....wait for lot of authentic recipes.....

Monday, December 29, 2008

Bread Balls (Vegetable)

Bread balls is a vegetable snack .. i learned this recipe from a cook book.......It will surely attract the kids....this is very very easy to prepare......only bread and vegetables.......just try it out...
10 nos Bread slices
4 no Potatoes
1 no Carrot
½ cup Green peas
1 no Onion ( chopped)
3 nos Green chilli
1 no Lemon (extract juice)
½ tsp Ginger (chopped)
Coriander leaves (hand full)
Salt to taste (quantity differs as per requirement)
Oil for deep frying
Boil Potatoes, remove skin and mash them coarsely. Chop carrots fine and cook it along with green peas till tender. Mix together. Chop onion and green chillies fine. Heat little oil and saute till the onion is transparent and then add green chillies and ginger. Remove from fire; add this to the potato mixture along with, coriander, salt and lemon juice. Mix well and make potatoes in to small lime size balls. Keep them aside. Keep a plate of water ready and barely dip the ends of bread slice on both sides. Press it between your palms and squeeze the excess water out without spoiling the shape of bread slice. Now place a potato mixture inside and fold the bread over and press it like you make a snowball. Do the same with all bread slices. Deep fry 1 or 2 at a time. serve it with tomato sauce or mint chutney.

Sending this recipe to EFM-Savouries

Sunday, December 21, 2008

Birds nest

This birds nest is a favourite recipe of mine and its my school days recipe....kids will love this dish cos of its appearance.......
½ kg Potato boiled
1 no Onion
3 tsp Ginger
2 nos Green chilli
1 no Carrot
2 Curry leaves ( little) (chopped)
Few corriander leaves (can add more if u like the taste)
2 tsp Dhania powder
2 tsp Red chilli powder
1 tsp Mango powder
1 T Oil
Salt to taste
½ cup Maida flour/ all purpose flour
2 tsp Cornflour
100 g Vermecelli (semiya)(slightly roasted)
Oil for deep frying
Slightly roast the vermecelli, keep aside.
Boil the potato, carrot and mash it finely with out any lumps.
Now add all ingrediant 2 except oil, to the mashed potato, mix it well.
heat oil in a kadai. add onion , ginger , green chillies, saute it well and then add it to the mashed potato.mix it well.
Divide the potato mixture into eqaul size balls and flat it.
Place3-4 peas on potato patties and close. roll it like balls.
Meantime make an paste of maida and corn flour (for binding) and just roll the potato balls on this paste.Then on the vermicelli.

Keep the pan,pour oil.Once you feel it has reached right temperature.
Drop one by one ball into the oil and fry till light golden brown and drop on towel or tissue(to remove excess oil).
Slightly open the fried vermecelli in center and put 2 or 3 peas. and Serve hot with tomato ketch up.
Actually the vermicelli gives a appearance like dry grass ,Peas as eggs. so birds nest is ready to taste.
Its very easy and does not take much time.
Sending this recipe to EFM-Savouries

Saturday, December 20, 2008

Rice flour Puttu / Rice Puttu

Puttu is a nice recipe i have ever seen. Kerela special breakfast recipe… it is rich and healthy recipe too. Easy breakfast and filling also….I learnt this from my friend….here we go with this perfect breakfast…

1 cup rice flour
1 cup water with salt
3tbsp coconut (grated)

Mix the flour well and Sprinkle water little by little and mix the flour so that the salt gets mixed well.
Sprinkle water and mix well till it becomes bread crumbs consistency and stiff.
Take puttu maker and first add 3tsp coconut and 3 tbsp puttu mavvu (Rice flour). Fill it as three layers. In the puttu maker. (coconut first and flour next).

Keep water in the bottem vessal of puttu maker and steam the puttu till the steam comes out thro the lid.

Remove the puttu and serve hot with Kadal curry or Green gram curry(veg). Non veg side dish is chicken gravy.

Sending this recipe to FIC- White

Onion Samosa

Onion samosas in other words kadai samosas or mini samosas . I want to try this recipe for a long time. but i dint get this pukka glazed finish b4 . I tried this by using baking powder sieved with maida then i got the crispness and glazed finish. Onion stuffings recipe i got it from a cook book. Now i loved this taste, essence and crispness......i got nice comments from my husband...


2 cup Maida
4 tbsp Oil
½ tsp Salt
2 pinch Baking powder
ice cold water for mixing doush

1 cup Bengal gram flour
3 tsp Oil
4 cup Onion (chopped well)
1 tsp Red chilli powder
1 tsp Jeera powder
½ tsp Garam masala powder
2tsp lime juice
salt to taste
a pinch of sugar

Sieve maida twice with baking powder and salt.
Blend oil with the flour till it comes to bread crumbs consistency. Sprinkle water and knead a stiff dough
Knead well til it becomes elastic and pliable.
Keep under wet cloth for ½ an hour.
Mix Bengal gram flour with little oil., salt and just enough water to make a nice dough.
Make thin chappathis out of the dough and roast on a frying panwith out oil till crisp. Cool and make a powder out of it and sieve well.
Fry onion in oil. When it turns little brown add salt, chilli powder, jeera powder and garam masala at last add lime juice, powdered gram chappathis . keep aside
For Samosas.

Divide the dough in to equal balls.
Roll out each ball in to thin chappathis and dust little maida on top.
Apply a tsp of oil in 1 chappathi. And dust maida on top.
Keep second on top and prepare chappathis in the same manner.
Roll slightly on top.
Heat a tawa and place one chappathi and fry one side.
Cut the chappathis in to 2 ½ inch thin strip like ribbon. Keep covered under a wet cloth. Each time.
Make maida paste for sticking.
Take one strip of chappathi peel off the cooked layer in chappathi andmake triangular pocket in one end of it.
Stick the pocket with the maida paste.
Keep little masala inside .Fold and roll the strip like we rool the ribbon. In triangular shape. At the end apply maida paste to stick the end. prepare samosas in the same manner and keep ready.
Heat oil in a pan for deep frying and when oil comes to the perfect heat for frying add 2 - 3 samosas at a time for frying.serve hot as it is or with tomato ketchup.

Sending this recipe to EFM- Savouries

Friday, December 19, 2008

Bread tikka

I Love to do different dishes for my daughter this is one of the dish..it is very simple and wonderful dish for kids....very less ingredients and quick recipe to prepare for evening snacks
8 no Bread slices
1 no Lemon (extract juice)
1½ tsp Ginger garlic paste
½ tsp Turmeric powder
½ tsp Pepper powder (black or white)
1 tsp Cornflour
Water (optional)
Salt to taste
Oil (for deep frying)
Cut the sides of the bread slices and cut the bread in to four half and keep aside.
Take a bowl. Add the cornflour, ginger garlic paste, turmeric and pepper powder, salt. mix well
Add the lemon juice to the mixture and mix well. if needed add little water.
Dip the bread pieces in to the lemon mixture and make small oval shape balls . keep aside.
Heat oil in a kadai or pan. Deep fry the oval shape bread pieces. Drain well and insert a tooth pic in center of the fried bread pieces.( serve as shown in the picture)
Serve hot with pudina chutney or chilli sauce.
Sending this recipe to EFM-Savouries

Mango Badam Payasam

Mango and Badam is seperately all time favourite for all of them.....This payasam with mango and badam is very rich and very tasty.....give it a try....kids will love it....
1 no Mango
1 cup Sugar (can increase or decrease depending on your taste).
8 nos Cashew nuts
Dry grapes (few)
Saffron (a pinch)
25 g Badam
2 cup Milk
1 tsp Cardomen powder
Ghee (for toasting cashews)
Toast the cashew and dry grapes in ghee and keep aside.
Grind the badam in to powder.
Boil the milk and add the badam powder and saffron. Boil for 2 min, before the milk become thick . remove from fire. keep aside.
Steam the mango, after steaming remove the skin and seed, cut in pieces and grind it in to paste. Heat a pan and add the ground mango mixture and sugar. Boil for 2 minutes. allow it to cool.
Mix the milk with mango mixture and add cashew, cardomen powder, dry grapes.
Tasty mango badam payasam is ready.Serve it hot or cold.

Wednesday, December 17, 2008

A Small Break......Going to chennai

Hi Friends....
Im leaving to Chennai (India) soon so packing and set righting things so i will  not able to post my recipe frequently ...I will join hands with u all soon in New year 2009....Then I wil be posting new and authentic recipes from my home town - Chennai (singara chennai)....
Will surely miss u all...take care...
Divya Mubarak

Monday, December 15, 2008

Paneer Gobi Masala

Cauliflower is my favourite vegetable I used to do masala out of it often… I had a packet of paneer with me.. I taught why cant I make a masala out of both then with the available ingredients I made this masala..yummy masala with chappathi .My2 year old daughter loved this dish very much….less spicy but tangy,,,,.

1no Big cauliflower
1 packet Paneer cubes
1no Onion chopped
1no tomato chopped
1no capsicum
1tbsp tomato ketchup
2tsp ginger garlic paste
1tbsp curd
1 ½ tsp soya sauce
1 tbsp Pav bajji Masala powder
1tsp kashmiri red chilli powder
Salt to taste
Handful of coriander leaves (for garnishing)
1tsp jeera seeds
2tsp ghee
3tsp oil
Heat oil / ghee in a pressure pan.
Splutter jeera seeds and add onion and sauté well till transparent. Add capsicum.
Add tomato , ginger garlic paste. Mix well add all the spices given with salt and curd.
Fry till oil leaves the mass. Add cauliflower and tomato sauce. Add little water and close the pan. Cook till 1 whistle. Switch off.
Now fry paneer till golden brown in oil or ghee. Add the paneer in water and so that it becomes soft.
Remove the cooker lid, mix well so that the cauliflower mashes little and add soya sauce. Add the fried paneer and cook in sim for 5min.
Garnish with coriander and serve hot with paratas/ roti/ chappathi.

Yummy dish kids will love.

Saturday, December 13, 2008

Vegetable Nuggets

Vegetable nuggets i used to buy in ready made all the time for evening snacks.....then i taught why cant i try it myself. yesterday the  time came the nuggets which i bought was not enough and i made it my self ...hehehe..i did little modification in the recipe my style.i mean in indian way...it turned out yummy.....here is the recipe ....

½ cup Finely diced vegetables(carrot, cabbage, cauliflower, beans)
1no Big potato (boiled)
½ cup Finely cut onions
Salt to taste
1tsp ginger garlic paste
1tsp minced green chili
½ tsp garam masala
1tsp chat masala
1cup bread crumbs powder
Lemon juice as per taste
3tbsp corn flour
1tsp pepper powder
Steam the diced vegetables, boil the potato.
Mix all the ingredients except bread crumbs in a wide mouth bowl. Mash the vegetables well.
Add pepper powder in the corn flour and make a paste out of it.
Make lemon size balls out of the mashed vegetables. Now pat the mass in to anyshapes and coat it in the corn flour and next in bread crumbs do it twice or thrice and keep aside. Make nuggets in the same manner.
Keep it in refrigerator for 30 min.
Deep fry it til golden brown . Serve hot with tomato ketchup.

Sending this recipe to EFM-Savouries

Friday, December 12, 2008

Rawa Kesari/ Sooji Halwa

Rawa kesari/rawahalwa/sooji halwa…..there are many names to describe this simple and authentic and yummy easy recipe. ….I made this yummy dish on EID...In this wonderful recipe I made a twist….by adding Badam and cashew paste….here is the yummy recipe for all…

1 cup Rawa (Sooji)
1 cup Sugar
½ cup Ghee
1 ½ cup Water
2tbsp Badam and cashew paste
¼cup Milk
Pinch saffron
1 pinch Red food color
2 tbsp Broken cashew nuts
1tsp Cardomen powder

Dry roast rawa(sooji) in a pan and keep aside. Wipe clean the same pan and heat 2 tsp of ghee in it. Fry the cashews until golden brown and keep aside.
Soak hand full of badam and cashew in warm water and remove the skin of badam (almonds) and make a paste out of it.
Heat up the same pan.
Make sugar syrup by adding sugar and water and bringing it to boil on high flame until the sugar is completely melted.
Mix the red food color in water and add it to the sugar syrup.
Now add the roasted rawa slowly and mix well with out lumps. Add the badam and cashew paste, and milk with saffron,cardomen powder and mix well
Drizzle the given amount of ghee and mix well.
At last add the fried cashew nut. Serve hot with drizzling ghee.

Yummy Rawa halwa with almond paste….hope u all liked it.
Sending this to EFM-sweets-

Crispy Chesse Bonda

Bonda is always favourite recipe for all...kids generally loves which r crispier and tastier...here Cheese bonda is a simple snack and easy to make also. This is kids special bonda they will love the cheesy taste in it.Here we go.....
1 cup Maida flour
½ cup Chesse grated (cooking cheese)
1 T Chopped cashewnut
¼ cup Onion medium ( chopped finely)
3 nos Green chilli (finely chopped)
2½ T Corriander and curry leaves
¼ cup Bread crumbs
Oil for deep frying
Water (approx for mixing)
Salt to taste
Mix all the ingrediants together in the bowl.
Add enough water to hold the dough and mix well without lumps.
keep closed for 1/2 an hour.
Make balls and deep fry like as usual bondas.
serve hot with tomato sauce.

Sending this recipe to EFM-Savouries

Wednesday, December 10, 2008

Ghee Rice/ Neyyi choru

Ghee rice is simple recipe which I used to prepare for lunch in Sunday‘s with spicy gravy. I learnt this recipe from my friend in baku. I used to prepare this rice with curd or coconut milk. When I heard of preparing with only water I was happy because it is not very heavy for lunch very light dish. Who ever is cautious about the health and fitness can have this rice instead of heavy ones. Have a look

1 cup Raw rice (preferably Basmati)
2no cloves
1no Bayleaf
1inch Cinnamon small
2no Cardomen
1tbsp Perunjeeragam/ Aniseeds/sombu
2tsp Ghee
2tbsp Oil
1no Onion (Cut lengthwise finely)
Few curry leaves
3cup Water
Wash and soak the rice in water.
Heat oil & ghee in heavy bottom pan.

Splutter spices and add curry leaves, then Onion.
Fry till golden brown. Add water.
When water starts boiling Add the rice.

Then add salt. Pre heat the oven in 160 degree.

When the rice is half cooked and keep in dum in oven for 10 min
Remove from oven and mix well.
Serve hot with Egg thokku, chicken gravy or chicken thokku.
Sending this recipe to FIC - White

Tuesday, December 9, 2008

Egg Biriyani

My first egg biryani try was with only boiled and fried egg and it was as usual taste. When I check out egg scramble recipe from Mullai’s Spice India online and tried her recipe thanks Mullai....... Then I mix match both her recipe and my recipe for EID  and it turned out very tasty. Now in this biriyani I fried egg and mixed with egg curry and dum it. Here we go
2cup Basmathi rice
1cup curd
3cup water
1tbsp milk with a pinch of saffron
4no Onion (cut length wise finely)
3no Tomato
2tsp ginger garlic paste
4no Green chili
6stalks Coriander leaves
15no Mint leaves
2no clove
1no Bay leaf
2no Cardomen
1 pinch Garam masala
2tsp red chili powder
4tsp Coriander powder
½ tsp Turmeric powder
1 pinch Red color powder
1 ½ tsp salt
3tsp Ghee
4tbsp oil
¼ cup Coriander and mint leaves (garnishing)
3no Boiled eggs (Deep fried)
For Egg Curry
1no Onion
1no Tomato
½ tsp Ginger garlic paste
¼ tsp jeera seeds
¼ tsp turmeric powder
1tsp red chilli powder
1tsp coriander powder
2no eggs Beaten well with a pinch of salt.
4tsp oil
Soak rice in given amount of water, milk and curd. Keep aside for 10 min.
Boil eggs and deep fry it in oil till brown, make criss cross slit in it. Keep aside.
Prepare the egg curry first. Heat oil in a pan, splutter jeera seed and add onion sauté well,
Then add tomato, and spices. When tomato smashes well, now add the beaten egg ,salt and scramble well. Add the deep fried boiled egg and mix well. Keep in sim for 5 min. switch off and keep aside.
Now take a wide open heavy bottem pan. Heat oil/ ghee together splutter the given spices with garam masala. Add the onion , fry till brown and add tomato, ginger garlic paste, green chili. Fry well, Add the given spices, salt and fry till the oil leaves the gravy. Now add the soaked rice with water. Mix well, check for the salt. Keep in medium flame and cook in gas.
Pre heat the oven to 160degree, Now when the rice started cooking. Keep the pan inside the oven for 15min.
When the rice is half cooked, add the scrambled egg curry on top of the rice and keep in dum for 10 min. cook well.
Mix the rice well and add the coriander / mint leaves.
Keep inside the oven for 3 min and switch off.
Mix well and serve hot with onion raita/pickle

Monday, December 8, 2008


EID Mubarak wishes to all my Friends And Family members ......

Saturday, December 6, 2008

My Kitchen Treasures

I saw priya's Blog and kamala's blog. After seeing their post itaught of posting it to the event Dibs Kitchen Treasure event . Here we go.....
I have very little Kitchen Treasures with me..because we live abroad and we can pack only 25 kg so only very little treasures......here have a look

This is Idiyappam ural/ Idiyappam press......this is a tradiional breakfast prepared in south india...i got this from my friend in Baku and we used to get this from Groceries store in tamilnadu......

Kadai and spoons i use these things only here....

Murukku Acchu, it has 5 attachment for making ribbon pakoda, omam podi, murukku..etc....it is also traditional press....my mother got this for me when i came alone to baku, Azerbaijan..

This is my lovely coffee cups......i saw them here in baku and got this....really nice black colour....

This is my Idli maker/ Idli Panai.......Very nice traditional way of preparing idli ....using idli cloth.....

My Ultra wet Grinder, I can call it as My right hand.......I love this wet grinder....

My helpers while cooking.!!!!.....Tongs, smashers and Potato peeler......

Roti press...i can call this as my friend...I used to press samosas, chappathi, poori and so on......love this too...

Sieve......very fine sieve mostly use while doing cakes, biscuits, paruppu podi and so on.........

My non stick pan....Now a days my hubby is health conscious so have to cook in this which consume less oil ...

My rice maker../ sadam paanai......i dont cook rice in cooker cos my husband prefers vadiccha sadam/ i mean cooking rice in briskly boiling water and strain it.....
SO these are my kitchen treasures have a look and love to buy more for my convenience.
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